Gluten Free Pumpkin Cornbread (Dairy-Free Options)

Though I am allergic to pumpkin, whenever I get the craving for it, I create a new recipe and have my husband taste-test it. I have never had pumpkin cornbread before, but it sounded so good. To create this recipe, I began with my Gluten Free Cornbread for Stuffing¬†and simply substituted the milk with pumpkin puree. My husband gobbled up a piece of this gluten free pumpkin cornbread and asked for more. He didn’t realize it was cornbread at first. Once he had a piece topped with his usual margarine, he said it was moist, with a typical cornbread flavor and texture, with a slight taste of pumpkin. Without the butter on top, he said it was a bit dry, like regular cornbread. He loved it, as I hope you will.

Gluten Free Pumpkin Cornbread (Dairy-Free Options)


Yield: Makes nine 2-1/2 x 2-1/2-inch servings

Gluten Free Pumpkin Cornbread (Dairy-Free Options)

A delicious gluten free pumpkin cornbread recipe that you can bake up in a square dish or muffin pan. The pumpkin creates moisture as well as fall flavor.


  • 1/2 cup Carla's Gluten Free Bisquick Mix¬†Recipe
  • 3/4 cup Gluten Free Cornmeal
  • 1/4 cup light or golden brown sugar, firmly packed
  • 1 cup pure pumpkin puree (Libby's) (not pumpkin pie filling)
  • 1/3 cup neutral-flavored cooking oil (I used extra light in flavor¬†olive oil)
  • 2 Tablespoons unsalted butter (or Earth Balance dairy-free spread), melted and slightly cooled
  • 2 eggs, beaten


  1. Preheat oven to 350¬įF.Grease an 8 x 8-inch pan and set aside.
  2. Add Whisk together bisquick mix, cornmeal, brown sugar, and salt to a medium bowl.
  3. Create a well in the center and add pumpkin puree, oil, melted butter and beaten eggs. Stir until all ingredients are moist. The batter will be very thick.
  4. Scoop the batter into the prepared pan and bake for about 30 - 35 minutes or until a toothpick inserted in the center comes out clean.

2 Replies to “Gluten Free Pumpkin Cornbread (Dairy-Free Options)”

  1. Hi Carla..Thanks for all your wonderful recipe s.. They are amazing..I live in India and here we don’t get the bisquick mix you mentioned in the recipe.. What can i use instead.. rice flour maybe?? And what about leavening agents?? Please help.. and can we also feed this to small babies.. Thanks

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